Pizza Prima Vera

Name: Pizza Prima Vera
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 400 g yellow peppers; 7-10 Tbsp Salt; 300 g Courgette; 2 Spring onions; 1 Pot of basil; 1 Stalk sage; 3 Stem(s) flat leaf parsley; 1/2 bunch Thyme; 1 package (460 g) Pizza dough base mix (2 bags of 230 g each); 150 g Fresh cream; 100 g Italian mortadella; 7-10 Tbsp Pepper; 4 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

400 g yellow peppers
7-10 Tbsp Salt
300 g Courgette
2 Spring onions
1 Pot of basil
1 Stalk sage
3 Stem(s) flat leaf parsley
1/2 bunch Thyme
1 package (460 g) Pizza dough base mix (2 bags of 230 g each)
150 g Fresh cream
100 g Italian mortadella
7-10 Tbsp Pepper
4 TABLESPOONS grated parmesan cheese
7-10 Tbsp Flour

Directions

1
Clean, wash and cut the peppers into pieces. Cook in boiling salted water for 5 minutes. Clean and wash the zucchini and spring onions. Leek onions in pieces, zucchini in fine slices cut. Wash herbs, remove leaves from stems, chop if necessary. Put the pizza base mix in a bowl. Add 250 ml lukewarm water.
2
Work into a smooth dough with the dough hooks of the hand mixer and knead briefly with your hands. Roll out 2 round pizzas (approx. 28 cm Ø) on a lightly floured work surface. Place on 2 baking trays lined with baking paper. Spread with crème fraîche. Spread the prepared vegetables, mortadella and herbs on top. Season with salt and pepper and sprinkle with parmesan. Bake the pizzas either one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes, or together in a convection oven at approx. 175 °C also for 25 minutes